Chismillionaire's Recipe of the week- Finnish May Day Fritters

Although similar to American funnel cakes, Finnish May Day Fritters pack far less of a fat and sugar load. As small and as light as a sparrow's nest, they are a justifiable indulgence on a sunny Spring day.

INGREDIENTS:

• Canola oil for frying
• 2 eggs
• 1 Tbsp. sugar
• 1 cup milk
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt

PREPARATION:

In a heavy pot or deep fryer, bring cooking oil to 375º (the level of the oil should be about 6" from the bottom of the pot).

Whisk together eggs and sugar lightly, then stir in milk. Sift together flour, baking powder, and salt and stir into the batter until any lumps are removed. Transfer batter to a gallon-sized freezer bag (or, if you prefer, a pastry tube with a small tip); seal bag and then snip off one corner within 1/8" of the edge (the hole should be about the size of a skewer).

When the oil has reached heat, use your non-dominant hand to lower a metal soup ladle into the oil until the ladle is about half-way filled with oil. Use your dominant hand to swiftly pipe the batter in a swirly, criss-crossed lattice pattern into the ladle until the "bird's nest" half fills the ladle. Lower the ladle completely into the oil; the fritter will float immediately to the top of the pot or fryer. Allow to brown until golden and then flip over to brown the other sides (about 15 seconds per side). Remove the fritter and drain on a plate lined with paper towels.

Sprinkle with powdered sugar and serve warm.

Yield: 20 fritters